Chicken Tinga, or tinga de pollo in Spanish, is a traditional dish originating from the state of Puebla, home of the battle that Cinco de Mayo commemorates. Although recipes for Chicken Tinga can be found as early as the 1800s, the dish likely originated from indigenous cuisines of the area using staple ingredients of tomato, onion and chipotles. But for me, the ingredient that makes this dish special are the Tomatillos. They bring a refreshing tartness to the recipe. These flavors are simmered slowly to create a savory dish of spiced shredded chicken great for filling tacos, topping tostadas or making gorditas. To honor this tradition, I have created a chicken tinga street taco filling and a jackfruit tinga taco filling. This dish is easy to create on your own, but even easier to order from us as part of our Cinco de Mayo Celebration Box (Celebration box available while supplies last).
Makes 3-4 servings
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Heading to a tamale festival? Trying to make unique edible gifts? Hatch chiles are certainly the way to go. Of course, this raises the question of whether to steam or roast Hatch chiles. Here’s the answer!